Ported Stuffed Figs

Ingredients:
• 2 c California dried figs (about 24 figs)
• 1/2 c Port (or sherry)
• 1/4 c Ricotta cheese

Directions:
Whole natural almonds – toasted Cover figs with water in a saucepan. Bring to boil; cover and simmer for 20 minutes. Drain; place figs in small bowl along with port. Cover and chill overnight. Drain. Remove stems; slice figs partially through in an X pattern. Fill with small spoonfuls of ricotta cheese. Top with a whole almond, pressed halfway into cheese.